SNOWDRIFT 
SECRETS 


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A  BOOK  OF  RECIPES 


BCSCIENCES  LIBRARY 

•ftMUV 

LIBRARY 


SNOWDRIFT   SECRETS 

SOME  Recipes  FOR  THE  USE  OF 

SNOWDRIFT 

THE  PERFECT  SHORTENING  FOR  ALL  COOKING 


Sarah  "Tyson  Rorer 


The  Southern  Cotton  Oil  Company 

24  Broad  Street,  New  York 
SAVANNAH  NEW  ORLEANS  CHICAGO 

Copyright,  1913,  The  Southern  Cotton  Oil  Cf. 


CONTENTS 


PAGE 

INTRODUCTION 3 

MEASUREMENT  OF  FOOD  MATERIALS 5 

HINTS  FOR  FRYING  AND  SAUTEING 6 

SUGGESTIONS 7 

SOUPS 8 

FISH  AND  OYSTERS 10 

MEATS 15 

VEGETABLES 23 

EGGS 24 

SAUCES  FOR  MEATS  AND  VEGETABLES 26 

BREADS 28 

CAKES T 33 

ICINGS  AND  FROSTINGS 38 

PASTRY 39 

PUDDINGS 42 

PUDDING  SAUCES 44 

CANDIES 45 

"  MY  OWN  RECIPES  "  .  .46 


SNOWDRIFT  SECRETS 


In  presenting  this  new  edition  of  our  recipe  book 

Snowdrift  Secrets 

we  beg  to  call  your  attention  to  Snowdrift  and  its 
many  advantages  over  all  other  cooking  fats  used 
for  shortening  or  frying. 

SNOWDRIFT  is  the  perfect  shortening  for  mak- 
ing perfect  cake,  biscuit  and  bread  —  for  shortening 
pie  crust  and  flaky  pastries  —  for  quick,  wholesome 
frying  —  for  all  cooking. 

SNOWDRIFT  is  absolutely  pure  and  clean,  and 
is  sold  only  in  pails  to  keep  it  pure  and  clean. 

SNOWDRIFT  is  wholesome  —  more  wholesome 
than  any  animal  cooking  fat  —  and  endorsed  by 
physicians  and  food  chemists  as  well  as  by  expert 
cooks. 

SNOWDRIFT  is  economical  to  use.  You  may 
use  it  over  and  over  again  for  frying  different  things, 
as  it  will  not  absorb  the  odor  or  taste  of  foods  fried 
in  it. 

SNOWDRIFT  is  made  by  The  Southern  Cotton 
Oil  Company,  who  hold  the  exclusive  right  to  the 
process  by  which  it  is  made. 


SNOWDRIFT  SECRETS 


In  the  following  pages  we  trust  that  the  house- 
keeper will  find  much  that  is  "worth  while." 

The  recipes  have  been  prepared  by 

Mrs.  Sarah  "Tyson  Rorer 

who  is  too  well  known  as  a  cook  and  expert  on  all 
matters  pertaining  to  good  housekeeping  to  need 
any  introduction. 

There  are  many  helpful  suggestions  regarding 
the  preparation  of  food  and  a  table  of  measure- 
ments which  will  lift  cooking  out  of  the  plane  of 
guess-work. 

From  the  results  the  housewife  will  find  that  her 
confidence  in  Snowdrift  has  not  been  misplaced. 

The  recipes  have  been  prepared,  as  nearly  as 
possible,  for  a  family  of  four  or  five. 


THE  MEASUREMENT  OF  FOOD  MATERIALS 

The  success  of  a  recipe  is  often  due  to  exactness  in  meas- 
uring materials  as  well  as  the  care  with  which  directions  are 
followed. 

To  avoid  misunderstandings  regarding  quantity  of  any 
material  to  be  used  in  the  preparation  of  food,  a  table  of 
standard  measurements  has  been  adopted  by  expert  cooks. 
The  recipes  in  this  book  have  been  compiled  in  accordance 
with  this  table: 

60  drops 1  teaspoon 

4  teaspoons      .  .     1  tablespoon 


4  tablespoons  . 

^  tablespoons  . 

8  tablespoons  . 

16  tablespoons  . 


1 


cup 
cup 
cup 
cup 


1  cup %  pint 

To  measure  flour,  meal,  and  similar  ingredients,  sift  lightly 
into  the  measure,  and  then  level. 

To  measure  Snowdrift,  pack  into  cup  or  spoon,  and  level 
with  a  knife. 

To  measure  a  spoonful  of  dry  material,  lift  the  spoon, 
heaping,  then  level.  To  measure  a  half -spoonful,  fill  and 
level  the  spoon,  then  divide  in  halves  lengthwise;  for  quarter- 
spoonfuls,  cut  the  halves  crosswise. 

Halves,  quarters  and  thirds  of  a  cup  should  be  measured 
with  a  tablespoon,  according  to  the  above  table. 
A  "  rounding  teaspoon  "  means  two  level  teaspoons. 
A  "  heaping  teaspoon  "  means  three  level  teaspoons. 


TEST  FOR  CORRECT  TEMPERATURE  FOR  FRYING 

For  raw  material,  such  as  doughnuts  etc.,  Snowdrift  should 
be  hot  enough  to  brown  a  piece  of  bread  in  40  seconds 
(360°  F.).  For  material  that  has  been  cooked,  such  as 
croquettes  etc.,  Snowdrift  should  be  hot  enough  to  brown  a 
piece  of  bread  in  20  seconds. 


TO  PREVENT  THE  ABSORPTION  OF  GREASE 

Have  the  Snowdrift  hot  enough  to  answer  the  frying  test, 
and  put  into  the  hot  fat  only  a  few  articles  at  a  time. 


TO  PREPARE  BREAD  CRUMBS  FOR  FRYING 

Dry  pieces  of  bread  thoroughly  in  the  open  air  or  in  a 
slow  oven.  Crush  them  fine  with  a  rolling  pin  or  run  them 
through  a  food  chopper. 


TO  EGG  AND  CRUMB  CROQUETTES 

Break  an  egg  in  a  plate,  beat  slightly  with  a  fork  and  add 
1  tablespoon  water.  Place  a  fork  and  tablespoon  in  this 
mixture.  Fill  another  plate  with  crumbs.  Roll  the  cro- 
quette in  crumbs  to  dry  it.  Place  it  upon  the  fork  and  dip 
the  egg  over  it  with  the  spoon,  carefully  covering  every 
part  of  it. 


TO  SAUTE 

Heat  the  cooking  vessel — preferably  a  thick  iron  pan — 
wipe  it  clean  and  put  in  enough  Snowdrift  to  spread  over 
the  bottom  of  the  pan;  fry  the  food  quickly,  turning  often, 
and  remove  the  pan  from  the  stove  to  avoid  burning  the  fat. 


BASKET  FRYING 

Prepare  articles  to  be  fried  as  described  above  (that  is, 
cover  them  with  raw  egg  and  bread  crumbs  or  meal),  place 
on  bottom  of  wire  basket  and  plunge  this  into  vessel  of 
hot  Snowdrift,  deep  enough  to  completely  cover  the  food, 
and  leave  until  fried  a  light  brown.  Then  lift  the  basket, 
let  it  drain  a  few  seconds,  and  remove  articles  carefully  on 
to  a  pan  on  which  is  brown  paper  (which  will  absorb  any 
excess  of  grease) . 

6 


SUGGESTIONS 


Always  use  salt  with  Snowdrift. 

Save  the  Snowdrift  after  frying.  Snowdrift  does  not 
absorb  the  odor  or  taste  of  things  fried  in  it  and  can  be 
used  again  and  again  until  it  is  entirely  gone — used  again 
even  after  frying  fish,  or  onions. 

Snowdrift  will  keep  well  in  any  cool  place.  If  it  be- 
comes too  warm,  it  may  assume  a  transparent  appearance, 
but  its  quality  is  in  no  way  impaired.  If  it  has  a  strong 
odor,  however,  this  will  indicate  careless  exposure,  and  it 
should  be  returned  to  your  grocer. 

Avoid  burning  Snowdrift  by  heating  too  hot,  or  to 
smoking  point.  Keep  vessel  clean  and  avoid  dropping 
Snowdrift  on  the  stove,  and  there  will  be  no  unpleasant 
odors. 

After  frying,  while  Snowdrift  is  still  warm,  put  a  piece 
of  cheese  cloth  in  a  wire  strainer  and  pour  the  Snowdrift 
through.  This  frees  it  from  all  sediment  and  crumbs  and 
it  can  be  used  and  re-used  and  re-used  again. 


ALL   MEASUREMENTS    are   LEVEL 

7 


SOUPS 


CREAM  OF  ASPARAGUS  SOUP 


1  Can  or  1  Bunch  Asparagus      Peel  the  asparagus,  cut  it  into  dice  and 
1  Quart  Milk  put  it  over  the  fire  in  the  water;    when 

1  Pint  Water  tender,  press  through  a  colander.    Add 

1  Egg  or  }/%  Pint  Cream  the  cayenne  and  onion  and  put  it  aside  to 

1  Slice  Onion  reheat.    Rub  together  the  Snowdrift  and 

2  Table  spoonfuls  Snowdrift        flour;   add  them  to  the  heated  milk,  stir 

3  Tablespoonfuls  Flour  until  it  just  reaches  the  boiling  point  and 
1  Teaspoonful  Salt  add  the  salt.    Take  from  the  fire,  add 

Dash  Cayenne  the  asparagus  liquor,  the  yolk  of  the  egg, 

beaten,  and  pour  slowly  into  the  tureen 
over  the  well  beaten  white  of  the  egg  or 
the  cream  whipped  to  a  stiff  froth.  This 

*  soup  cannot  be  reheated  after  mixing. 


CREAM  OF  CELERY  SOUP 

1  Pint  Chopped  Celery  Cook  the  celery  and  onion  in  the  water; 

1  Pint  Water  when  tender,  press  through  a  sieve.    Rub 

2  Tablespoonfuls  Snowdrift        the  Snowdrift  and  the  flour  together;  add 

3  Tablespoonfuls  Flour  them  to  the  hot  milk  'and  stir  until  it 
1  Slice  Onion  thickens.    Add  the  celery  water,  the  salt 
1  Quart  Milk  and  cayenne.    When  very  hot,  serve. 

1  Teaspoonful  Salt 
Dash  Cayenne 


POTATO  SOUP 

3  Large  Potatoes  Pare  the  potatoes,  cover  them  with  boiling 

1  Pint  Water  water,  boil  five  minutes,  drain  and  add  the 

1  Quart  Milk  pint  of  boiling  water,  onion,  mace,  celery 

2  Tablespoonfuls  Chopped         and  cayenne;  cook  until  the  potatoes  are 

Celery  tender;  they  should  be  very  nearly  dry. 

2  Slices  Onion  Press  the  whole  through  a  sieve.    Rub  the 

1  Blade  Mace  Snowdrift  and  flour  together,  add  them 

1  Teaspoonful  Salt  to  the  hot  milk,  stir  until  smooth  and 

Dash  Cayenne  nearly  boiling;  then  add  the  potato  mix- 

ture, salt  and  cayenne.  Stir  carefully 
over  the  fire  in  a  double  boiler  for  about 
five  minutes,  garnish  with  a  little  chopped 
parsley  and  serve. 

SNOWDRIFT  proves  satisfactory  every  time 

8 


CREAM  OF  PEA  SOUP 


1  Pint  or  1  Can  Peas  Cook  the  peas  in  the  water,  and  press 

1  Pint  Water  them  through  a  sieve,  using  the  water. 

1  Quart  Milk  Rub  the  Snowdrift  and  flour  together; 

2  Tablespoonfuls  Snowdrift       add  it  to  the  hot  milk,  stir  until  boiling, 

3  Tablespoonfnls  Flour  add  the  pea  mixture,  salt  and  cayenne. 
1  Teaspoonful  Salt  When  hot,  serve. 

Dash  Cayenne 

TOMATO  BISQUE 

J£  Can  or  6  Fresh  Tomatoes  Put  the  tomatoes  with  all  the  seasoning  in 

1  Bay  Leaf  a  saucepan  over  the  fire.    Put  the  milk 

1  Slice  Onion  in  a  double  boiler,  add  the  Snowdrift  and 

1  Blade  Mace  flour    nibbed    together    and    stir    until 

1  Quart  Milk  smooth  and  thick.    Strain  the  tomatoes 

2  Tablespoonfuls  Snowdrift  into  the  tureen,  add  the  soda  dissolved 
4  Tablespoonfuls  Flour  in  a  tablespoonful  of  water,  the  salt  and 

Yz  Teaspoonful  Soda  cayenne.    Then  add  hastily  the  thickened 

1  Teaspoomful  Salt  milk.    Stir  a  minute  and  send  at  once  to 

Dash  Cayenne  the  table. 

All  green  vegetables  may  be  made  into  cream  soups,  keeping  the  propor- 
tions of  thickening  and  liquor  according  to  these  recipes. 
A  well  beaten  egg  or  a  half  pint  of  cream  whipped  to  a  stiff  froth  always 
adds  to  the  consistency  and  flavor. 

SUET  DUMPLINGS 

Chop  a  half  cupful  of  raw  suet;  add  gradually  one  cupful 
of  flour  and  a  half  teaspoonf  ul  of  salt.  Add  sufficient  water 
to  moisten,  roll  into  dumplings  the  size  of  a  hazelnut,  drop 
into  the  boiling  soup  and  cook  ten  minutes. 

QUICK  TOMATO  SOUP 

1  Can  or  12  Fresh  Tomatoes  Put  the  tomatoes,  water  or  stock  and  all 

1  Pint  Water  or  Stock  the  seasonings  into  a  saucepan.    When 

2  Bay  Leaves  hot,  add  the  Snowdrift  and  flour  rubbed 
1  Slice  Onion  together.   Stir  until  boiling;  press  through 

1  Blade  Mace  a  sieve;    reheat  and  send  at  once  to  the 

2  Tablespoonfuls  Snowdrift       table. 
2  Tablespoonfuls  Flour 

1  Teaspoonful  Salt 
1  Saltspoonful  Black  Pepper 
Dash  Cayenne 

SNOWDRIFT  is  more  'wholesome  than  animal  fat 

9 


FISH 

The  flesh  of  all  fish  should  be  firm  and  entirely  free  from  odor; 
stale  fish  is  dangerous.  Small  fish  are  best  fried ;  large  fish, 
planked,  broiled,  boiled  or  baked.  White  fleshed  fish,  like 
cod,  haddock  and  halibut,  may  be  kept  in  a  cold  place  for  a 
day  or  two  after  they  come  from  the  market,  but  the  dark  and 
pink  fleshed  fish  lose  their  flavor  soon  after  leaving  the  water. 

BOILED  FISH 

Wash  and  clean  a  white  fleshed  fish;  wipe  it  carefully  with 
a  soft  cloth,  dust  it  with  salt  and  black  pepper,  and  squeeze 
over  it  the  juice  of  half  a  lemon  or  lime.  Wrap  it  in  a  piece 
of  cheese  cloth,  place  it  in  a  deep  pan  of  boiling  water;  add 
to  the  water  a  tablespoonful  of  vinegar,  a  teaspoonful  of  salt 
and  a  dash  of  cayenne.  Cover  the  pan  and  simmer  gently 
ten  minutes  to  each  pound  of  fish.  The  moment  the  fish  is 
done,  lift  the  cheese  cloth  with  the  fish,  draining  it  carefully; 
turn  it  on  a  heated  platter,  garnish  with  lemon  and  parsley  and 
send  to  the  table  with  Sauce  Hollandaise  or  plain  drawn  butter. 

TO  FRY  FISH 

Perch,  brook  trout,  cat  fish,  smelts,  sun  fish  and  flying  fish 
are  more  palatable  fried  than  cooked  in  any  other  way. 
Clean  them,  wash  well  in  cold  water,  and  immediately  dry 
them  with  a  soft  cloth.  Sprinkle  with  salt  and  black  pepper. 
Beat  an  egg  and  add  to  it  a  tablespoonful  of  water.  Dip  the 
fish  first  into  the  egg,  roll  them  in  cracker  or  bread  crumbs, 
and  fry  them  in  deep  hot  Snowdrift.  If  you  are  without  a 
thermometer,  watch  the  Snowdrift  while  heating,  and  every 
now  and  then  throw  in  a  bit  of  bread.  If  it  browns  in  twenty 
seconds,  it  is  sufficiently  hot  to  use.  As  soon  as  the  fish  are 
fried,  drain  them  on  brown  paper,  and  send  to  the  table,  plain 
or  with  Sauce  Tartare. 

SNOWDRIFT  is  endorsed  by  physicians 

10 


FRIED  HALIBUT 


Cut  halibut  steaks  into  pieces  two  inches  square.  Beat  an 
egg  and  add  to  it  a  tablespoonful  of  water.  Season  the 
halibut  with  salt  and  black  pepper,  dip  it  first  in  the  egg,  then 
cover  it  with  bread  crumbs  and  fry  in  deep  hot  Snowdrift. 

FILLETS  OF  FISH 

Clean  and  dry  one  good  sized  fish.  Place  your  hand  on  the 
top  of  the  fish  and  with  a  sharp  knife  remove  the  flesh  from 
the  bones,  leaving  the  flesh  whole.  Turn  the  fish  and  remove 
the  flesh  from  the  other  side  of  the  bones.  Cut  this  into 
strips  crosswise,  roll  each  strip  and  fasten  with  a  wooden 
toothpick.  Dip  them  in  egg,  dust  with  cracker  crumbs  and 
fry  in  deep  hot  Snowdrift. 


COD  FISH  BALLS 


1  Pound  Salt  Cod 

4  Good  Sized  Potatoes 

2  Tablespoonf uls  Milk 
lEgg 

1  Saltspoonf  ul  Black  Pepper 


Soak  the  fish  over  night.  The  next  morn- 
ing, pick  it  apart,  cover  it  with  boiling 
water  and  let  it  stand  fifteen  minutes. 
Boil  and  mash  the  potatoes,  add  them 
to  the  fish;  mix  thoroughly  and  add  the 
yolk  of  the  egg  and  the  seasoning.  Form 
into  balls  a  little  larger  than  an  English 
walnut.  Beat  the  white  of  the  egg 
slightly  in  a  tablespoonful  of  water;  roll 
the  balls  in  this,  then  in  bread  or  cracker 
crumbs  and  fry  in  deep  hot  Snowdrift 
Serve  plain  or  with  Tomato  Sauce. 


SALT  COD,  WEST  INDIAN  FASHION 


1  Pound  Salt  Cod 

2  Tablespoonf  uls  Snowdrift 
1  Sweet  Pepper 

1  Onion 

1  Tablespoonful  Chopped 

Parsley 

2  Good  Sized  Tomatoes  or 
^  Pint  Canned  Tomatoes 

Dash  Cayenne 


Chop  the  pepper  and  onion  very  fine  and 
cook  in  the  hot  Snowdrift  until  soft,  not 
brown;  add  the  tomatoes,  peeled  and  cut 
into  pieces,  and  the  cayenne.  Cook  five 
minutes.  Cut  the  cod  into  squares  of 
one  inch,  place  it  over  the  top  of  the  mix- 
ture, cover  and  cook  for  fifteen  minutes. 
Serve  with  boiled  rice. 


SNOWDRIFT   is  a  perfect  shortening 


11 


COD  FISH  FRITTERS 


1  Pound  Salt  Cod 

3  Good  Sized  Potatoes 

2  Eggs 

1  Saltspoonful  Black  Pepper 


Wash  the  cod  through  several  cold  waters, 
soak  it  for  about  two  hours,  pick  it  apart 
and  put  it,  with  the  potatoes,  over  the 
fire  in  boiling  water.  Cook  it  until  the 
potatoes  are  tender;  drain;  mash  the 
potatoes  with  the  cod  meat;  add  the 
pepper  and  the  eggs,  beaten.  When 
thoroughly  mixed,  have  ready  a  pan  of 
hot  Snowdrift.  Drop  the  mixture  by 
tablespoonfuls  into  the  hot  Snowdrift, 
brown  and  turn.  Drain  on  paper  and 
serve. 


OYSTER  SAUTE 


Drain  twenty-five  good  fat  oysters.  Pour  ever  them  a  little 
cold  water  and  drain  again.  Put  into  a  shallow  frying  pan 
four  tablespoonfuls  of  Snowdrift;  when  very  hot,  add  a  few 
oysters  at  a  time;  shake  them  until  brown  and  lift  them  with 
a  skimmer  to  a  saucepan.  When  all  have  been  browned, 
put  two  tablespoonfuls  of  Snowdrift  and  two  of  flour  into  a 
saucepan,  mix  and  add  a  half  pint  of  boiled  and  strained 
oyster  liquor.  When  boiling,  add  a  teaspoonful  of  salt,  a 
dash  of  cayenne,  a  dash  of  black  pepper  and  a  teaspoonful 
of  Worcestershire  Sauce.  Add  the  oysters  and  when  hot 
serve  on  toast. 


CURRIED  OYSTERS 


25  Oysters 

1  Onion 

2  Tablespoonfuls  Snowdrift 
1  Teaspoonful  Curry 

Powder 
1  Teaspoonful  Lemon 

Juice 

1  Teaspoonful  Salt 
Dash  Cayenne 


Put  the  Snowdrift  into  a  saucepan  and 
add  the  onion,  chopped.  Shake  until 
the  onion  is  soft;  add  the  curry  powder 
and  then  the  oysters,  drained.  Cover 
the  pan,  bring  quickly  to  a  boil,  add  the 
salt  and  cayenne  and  serve  at  once. 


UseSNOWDRIFTmsfeadofBUTTERmottrecipes 


12 


CREAMED  OYSTERS 


1  Pint  or  25  Good  Sized 

Oysters 

2  Tablespoonfuls  Finely 

Chopped  Celery 
1  Tablespoonful  Snowdrift 

Teaspoonful  Salt 
1  Saltspoonful  Black  Pep- 
per 
Dash  Cayenne 


Drain  the  oysters,  pour  orer  them  cold 
water  and  drain  again.  Throw  them 
into  a  very  hot  saucepan,  add  all  the  in- 
gredients and  stir  carefully  until  the  gills 
are  curled.  Serve  at  once. 


LOBSTER  ALPHONSE 


<t  Pint  Tomato  Sauce 

2  Tablespoonfuls  Snewdrift 

1  Sweet  Green  Pepper 

1  Sweet  Red  Pepper 
White  Meat  of  1  Chicken 

2  Cupfuls  Boiled  Rice 
1  Lobster 

1  Teaspoonful  Salt 


Cut  the  lobster  meat  and  chicken  into 
dice.  Put  the  Snowdrift  into  a  shallow 
frying  pan,  add  the  peppers  chopped 
very  fine  and  shake  until  they  are  soft. 
Add  the  lobster,  chicken  and  salt,  and 
push  to  the  side  of  the  stove  to  slowly 
heat  while  you  make  the  Tomato  Sauce 
and  drain  the  rice.  Put  the  rice  in  the 
center  of  a  platter,  put  the  meat  mixture 
over  the  top,  pour  over  the  Tomato  Sauce 
and  send  to  the  table. 


FRIED  OYSTERS 


Drain  large  fat  oysters.  Lay  them  out  on  a  baking  board 
and  dry  them  with  a  piece  of  soft  cheese  cloth;  dust  with  salt 
and  cayenne.  Beat  an  egg  until  well  mixed,  add  a  tablespoon- 
ful  of  the  oyster  liquor  and  a  tablespoonful  of  water.  Put  on 
the  board  a  goodly  quantity  of  sifted  bread  crumbs.  With 
the  thumb  and  finger  pick  up  the  oyster  by  the  hard  muscular 
part,  dip  it  in  the  crumbs,  then  into  the  egg  and  back  in  the 
crumbs.  So  continue,  until  all  are  dipped,  being  careful 
to  have  them  thoroughly  covered.  Keep  the  crumbs  dry 
and  the  egg  as  free  from  crumbs  as  possible.  Put  two  or 
three  pounds  of  Snowdrift  into  the  frying  pan ;  when  it  browns 
a  piece  of  bread  in  twenty  seconds,  begin  to  fry.  Put  four 


No  one  finds  fault  with   SNOWDRIFT 

13 


FRIED  OYSTERS— CONTINUED 


or  five  oysters  at  a  time  into  the  frying  basket;  as  soon  as 
they  are  brown,  lift  the  basket,  drain  and  stand  the  oysters 
on  a  piece  of  brown  paper  in  a  shallow  baking  pan.  Keep 
the  oysters  warm  while  you  continue  the  frying. 
To  be  absolutely  perfect,  oysters  must  be  fried  and  served 
at  once. 


FRIED  CLAMS 

Select  young  tender  soft  clams.  Dry,  dust  them  with  salt 
and  cayenne,  roll  them  in  bread  crumbs  and  fry  in  deep  hot 
Snowdrift. 


ALL    MEASUREMENTS   are   LEVEL 

14 


MEATS 


FRIED  CHICKEN 


Draw,  singe  and  disjoint  one  broiling  chicken;  dust  the  pieces 
with  salt,  pepper  and  flour.  Put  four  tablespoonfuls  of 
Snowdrift  into  a  shallow  frying  pan;  when  hot,  put  in  the 
chicken;  turn  until  each  piece  is  thoroughly  browned.  Cover 
the  pan,  push  it  over  a  slow  fire  where  the  chicken  will  cook 
until  tender,  about  a  half  hour.  Lift  the  chicken  to  the 
serving  platter.  Add  four  tablespoonfuls  of  flour  to  the 
Snowdrift  in  the  pan,  mix  and  add  a  pint  of  milk.  Stir  until 
boiling,  add  a  half  teaspoonful  of  salt  and  a  saltspoonful  of 
pepper.  Pour  this  over  the  chicken,  garnish  the  dish  with 
sweet  potato  croquettes  and  send  to  the  table. 

ROASTED  FOWL 

Draw  and  truss  one  four-pound  fowl.  Place  it  in  a  baking 
pan ;  put  a  teaspoonful  of  salt  in  the  pan,  dust  the  fowl  with 
pepper  and  place  it  in  a  very  hot  oven.  When  the  outside  is 
slightly  browned,  baste  it  thoroughly  with  melted  Snowdrift, 
dust  the  breast  thickly  with  flour,  put  it  back  in  the  oven  and 
roast  carefully  an  hour  and  a  half,  basting  it  once  or  twice 
with  melted  Snowdrift. 


CHICKEN  SAUTfi 

The  Dark  Meat  of  1  Put  the  Snowdrift  in  a  saucepan  with 

Cooked  Chicken  the  onion  and  pepper,  chopped.    Cook 

^  Can  Mushrooms  these   until   slightly   brown;      add   the 

1  Sweet  Green  Pepper  chicken,  cut  into  dice,  and  the  mush- 
^  Spanish  Onion  rooms,  sliced.    Shake  and  cook  uncovered 
Yz  Pint  Stock  for  fifteen  minutes.    Add  the  salt,  cay- 

3  Tablespoonfuls  Snowdrift  enne  and  stock.    Cook  slowly  for  a  half 

2  Tablespoonfuls  Sherry  hour,  add  the  Sherry  and  send  to  the 
1  Teaspoonful  Kitchen  table. 

Boquet 

1  Teaspoonful    Worcester- 
shire Sauce 

1  Teaspoonful  Salt 
Dash  Cayenne 


SNOWDRIFT  makes  delicious  BISCUIT 

15 


SWEETBREAD  CUTLETS 


1  Pint  Chopped  Cooked 

Chicken 

1  Pair  Calf's  Sweetbreads 
1  Pint  Milk 
^  Can  Mushrooms 
3  Tablespoonf uls  Snowdrift 
5  Tablespoonfuls  Flour 
1  Teaspoonful  Onion 

Juice 

J£  Nutmeg  Grated 
1  Tablespoonful  Chopped 

Parsley 

l^Teaspoonfuls  Salt 
1  Saltspoonful  Black 

Pepper 
Dash  Cayenne 


Wash  and  cook  the  sweetbreads  three- 
quarters  of  an  hour.  When  cold,  pick 
them  apart  and  add  them  with  all  the 
seasonings  and  the  mushrooms,  chopped, 
to  the  chicken.  Heat  the  milk;  rub  the 
Snowdrift  and  the  flour  together,  add 
them  to  the  milk  and  stir  until  thick  and 
smooth.  Add  the  chicken  mixture,  and 
turn  out  to  cool.  When  cold,  form  into 
cutlets  the  shape  and  size  of  a  French 
chop.  Dip  in  beaten  egg,  roll  in  bread 
crumbs  and  fry  in  hot  Snowdrift.  Serve 
plain  or  with  Cream  Sauce. 


BROWN  FRICASSEE 


1  Roasting  Chicken 
1  Pint  Water 

1  Slice  Onion 

2  Bay  Leaves 

4  Tablespoonfuls  Snowdrift 
4  Tablespoonfuls  Flour 
1  Saltspoonful  Celery  Seed 
1  Teaspoonful  Salt 
1  Saltspoonful  Pepper 


Clean  and  disjoint  the  chicken.  Put  the 
Snowdrift  into  a  saucepan;  when  hot, 
dust  the  chicken  with  flour  and  drop  it 
into  the  hot  Snowdrift;  turn  until  nicely 
browned.  Draw  it  to  one  side  of  the 
saucepan,  add  the  flour,  mix  thoroughly, 
add  one  pint  and  a  half  of  water  and  all 
the  seasonings.  Cover  the  saucepan  and 
simmer  continually  until  the  chicken  is 
tender,  about  one  hour.  Dish  the  chick- 
en, strain  over  the  sauce,  garnish  the  dish 
with  triangular  pieces  of  toast  or  pastry, 
dust  with  chopped  parsley  and  serve. 


VEAL  CUTLET 


Cut  one  cutlet  into  squares  of  two  inches.  Dust  with  salt 
and  pepper,  roll  in  flour  and  saute  in  a  small  quantity  of 
Snowdrift.  When  the  cutlets  are  brown  on  one  side,  turn 
and  brown  on  the  other.  Serve  plain  or  with  Brown  Sauce. 


SNOWDRIFT  should  not  be  hot  enough  to  smoke 

16 


CHICKEN  PIE 


1  Four  Pound  Fowl 
1  Pint  Diced  Potatoes 

1  Slice  Onion 

2  Bay  Leaves 
12  Cloves 

2  Tablespoonfuls  Snowdrift 

3  Tablespoonfuls  Flour 
1  Teaspoonful  Salt 

1  Saltspoonful  Pepper 


Put  the  fowl  into  a  kettle  of  boiling  water; 
add  the  onion,  bay  leaves  and  cloves. 
Simmer  gently  until  it  is  tender.  When 
done,  remove  the  meat  from  the  bones, 
rejecting  the  skin.  Cut  the  meat  into 
squares  of  one  inch;  put  a  layer  in  the 
bottom  of  a  baking  dish,  then  a  layer  of 
the  diced  potatoes  and  a  dusting  of  salt 
and  pepper,  and  so  continue  until  the 
dish  is  full.  Rub  the  Snowdrift  and  flour 
together;  add  one  pint  of  the  water  in 
which  the  chicken  was  boiled;  stir  until 
boiling.  Pour  this  over  the  chicken, 
dust  with  chopped  parsley,  cover  with 
Snowdrift  puff  paste  and  bake  in  a 
moderate  oven  three-quarters  of  an  hour. 
Blanched  oysters  or  chopped  mushrooms 
will  greatly  improve  the  flavor  of  chicken 
pie. 


A  FRICANDEAU  OF  VEAL 


1  Thick  Slice  Veal  from  the 

Leg 

1  Onion 
<i  Pint  Chopped  Celery 

Tops 

1  Carrot 

4  Tablespoonfuls  Snowdrift 

2  Teaspoonfuls  Salt 
1  Saltspoonful  Black 

Pepper 


Put  the  veal  into  shape.  Heat  the  Snow- 
drift in  a  shallow  baking  pan,  put  in  the 
veal,  brown  thoroughly  on  one  side,  turn 
and  brown  on  the  other.  Add  the  onion 
and  carrot,  sliced,  the  celery,  salt  and 
pepper  and  one  quart  of  boiling  water. 
Cover  the  pan  and  cook  in  a  hot  oven 
one  hour;  lift  the  cover  of  the  pan  and 
cook  thirty  minutes  longer.  Serve  the 
veal  with  a  brown  sauce  made  from  the 
liquor  in  the  pan. 


BREADED  CHOPS 


Season  mutton  or  lamb  chops  nicely  with  salt  and  pepper; 
dip  them  in  egg,  then  in  cracker  or  bread  crumbs  and  fry  in 
deep  hot  Snowdrift.  Have  ready  a  heated  platter  filled  with 
Tomato  Sauce;  arrange  the  chops,  garnish  with  parsley  and 
send  to  the  table. 


Use  SNOWDRIFT  once  and  you  will  use  it  every  time 

17 


CHICKEN  CROQUETTES 


1  Pint  Finely  Chopped 

Cold  Chicken 
L  Pint  Milk 

2  Tablespoonf uls  Snowdrift 

3  Tablespoonfuls  Flour 
i  Ifutmeg,  Grated 

1  Tablespoonf ul  Chopped 

Parsley 

1  Teaspoonf ul  Onion  Juice 
1  Teaspoonful  Salt 
1  Saltspoonful  Black 

Pepper 
Dash  Cayenne 


Rub  the  Snowdrift  and  flour  together; 
add  the  milk,  stir  until  smooth  and  thick 
and  take  from  the  fire.  Add  all  the  sea- 
sonings to  the  meat,  mix  the  meat  with 
the  white  sauce  and  stand  aside  until  very 
cold.  When  cold,  form  into  pyramids 
or  cylinders,  dip  in  beaten  egg,  roll  in 
bread  crumbs  and  fry  in  deep  hot  Snow- 
drift. 


FRIED  SWEETBREADS 


1  Pair  Calf's  Sweetbreads 
Pint  Tomato  Sauce 


Wash  the  sweetbreads  in  cold  water; 
throw  them  into  boiling  water  and  simmer 
gently  for  three-quarters  of  an  hour; 
throw  them  at  once  into  cold  water.  Re- 
move the  membrane,  and  cut  the  sweet- 
breads into  slices  a  half  inch  thick;  sea- 
son them  with  salt  and  pepper.  Dip 
them  in  egg,  roll  them  in  bread  crumbs 
and  fry  in  deep  hot  Snowdrift.  Fill  the 
bottom  of  a  heated  platter  with  Tomato 
Sauce;  arrange  in  this  neatly  the  sweet- 
breads, garnish  with  triangular  pieces  of 
toast  and  send  to  the  table. 


CALF'S  BRAINS  A  LA  CREOLE 


1  Calf's  Brain 

3  Fresh  or  Yi  Pint  Canned 

Tomatoes 

1  Sweet  Green  Pepper 
1  Small  Onion 
3  Tablespoonfuls  Snowdrift 
1  Teaspoonful  Salt 
Dash  Cayenne 


Wash  and  clean  the  brains  in  cold  water; 
drop  them  carefully  into  boiling  water 
and  simmer  gently  for  a  hah*  hour;  drain 
and  dry.  Cut  the  brains  into  slices  one 
inch  in  thickness.  Put  the  Snowdrift 
with  the  onion  and  pepper,  chopped, 
into  a  saucepan;  cook  until  they  are  soft, 
not  brown;  add  the  tomatoes.  Lay  the 
brains  on  top,  add  the  salt  and  cayenne, 
cover  and  simmer  gently  twenty  minutes. 
Brains  may  be  parboiled  and  fried  accord- 
ing to  the  recipe  for  fried  sweetbreads. 


SNOWDRIFT  "takes  the  palm"  for  shortening 

18 


THOMPSON'S  CROQUETTES 


1  Pint  Chopped  Cold  Meat 
1  Pint  Mashed  Potatoes 

Yolks  2  Eggs 
1  Tablespoonful  Chopped 

Parsley 

£  Nutmeg,  Grated 
1  Saltspoonful  Celery  Seed 
1  Teaspoonful  Salt 

Dash  Cayenne 


Mix  the  meat  and  the  potatoes;  add  the 
yolks  of  the  eggs  and  all  the  seasonings. 
Mix  thoroughly.  Form  into  cylinders, 
roll  in  egg  and  bread  crumbs  and  fry  in 
deep  hot  Snowdrift.  Serve  with  Creamed 
Peas  as  a  garnish. 


BROWN  STEW 


1  Pound  Cold  Cooked  Beef 

1  Onion 

1  Green  Pepper 
12  Olives 
12  Mushrooms 

1  Tablespoonful  Sugar 

4  Tablespoonfuls  Sherry 

4  Tablespoonfuls  Snowdrift 

1  Teaspoonful  Salt 
10  Drops  Tabasco  Sauce 

1  Pint  Stock  or  Water 


Put  the  sugar  in  a  saucepan  and  shake 
it  over  the  fire  until  it  is  thoroughly 
browned,  add  the  Snowdrift  and  the  onion 
and  pepper  chopped.  Cook  until  they 
are  slightly  fried,  add  the  meat  and  stir 
until  it  is  well  seared,  and  add  all  the 
other  ingredients  except  the  Sherry. 
Cover  and  cook  slowly  thirty  minutese 
add  the  Sherry  and  serve. 
Any  cold  meat  may  be  used  in  place  of 
the  beef.  Left  over  duck  is  very  good 
warmed  up  in  a  salmi. 


STEAKS  A  LA  STANLEY 


1  Pound  Chopped  Lean  Beef 
4  Tablespoonfuls  Snowdrift 

2  Tablespoonfuls  Flour 
6  Bananas 

4  Tablespoonfuls  Dry 

Horseradish 
4  Tablespoonfuls  Sugar 
/£  Teaspoonful  Salt 
Pint  Milk 


Peel  the  bananas  and  put  them  in  a  bak- 
ing pan  with  one  tablespoonful  of  Snow- 
drift and  the  sugar;  bake  thirty  minutes- 
Add  the  salt  and  pepper  to  the  meat  and 
form  it  into  four  good  sized  steaks.  Put 
them  in  a  dry  baking  pan  and  into  a  quick 
oven  for  twenty  minutes.  Rub  the  Snow- 
drift and  the  flour  together,  add  the  milk 
and  stir  until  boiling,  then  add  the  salt  and 
the  horseradish.  Pour  this  sauce  into 
the  bottom  Ox  a  heated  platter,  place  the 
steaks  in  the  sauce,  put  the  bananas  over 
the  top  and  send  to  the  table. 


SNOWDRIFT  perfect  shortening  for  PIE-CRUST 


HAMBURG  STEAKS 


1  Pound  Chopped  Lean  Beef 

2  Good  Sized  Onions 
1  Teaspoonful  Salt 

i  Saltspoonf ul  Pepper 


Peel  the  onions,  cut  them  into  slices  and 
pull  them  apart  into  rings.  Put  them  in 
a  frying  basket,  a  few  at  a  time,  and 
plunge  them  into  deep  hot  Snowdrift; 
drain  and  dust  with  salt.  Add  the  salt 
and  pepper  to  the  chopped  meat,  mix  and 
form  into  six  small  steaks.  Saute  these 
in  a  small  quantity  of  hot  Snowdrift 
Dish  them  on  a  heated  platter,  cover  with 
the  crisp  fried  onions,  and  send  at  once 
to  the  table. 


RAGOUT  OF  BEEF 


Cold  Cooked  Beef 

2  Tablespoonfuls  Snowdrift 

2  Tablespoonfuls  Flour 

<t  Pint  Stock 

i  Tablespoonful  Worces- 
tershire Sauce 

1  Tablespoonful  Sherry 

1  Teaspoonful  Salt 

1  Saltspoonful  Black 
Pepper 


Put  the  Snowdrift  in  a  small  stew  pan, 
add  sufficient  cold  cooked  beef  cut  into 
dice  to  make  a  pint;  shake  over  the  fire 
until  the  meat  is  thoroughly  seared;  add 
the  flour,  mix  and  add  the  water.  Stir 
until  boiling,  add  all  the  seasonings  but 
the  Sherry.  Cover  and  simmer  gently 
fifteen  minutes;  add  the  wine,  dish  and 
garnish  with  potato  croquettes. 


BEEF  STEAK  PIE 


1  Pound  Round  of  Beef 
4  Potatoes,  Diced 

2  Tablespoonfuls  Snowdrift 
2  Tablespoonfuls  Flour    < 

1  Pint  Good  Stock 
Snowdrift  Paste 
1  Teaspoonful  Kitchen 

Boquet 

1  Teaspoonful  Salt 
I  Saltspoonful  Pepper 


Cut  the  beef  steak  into  cubes  of  one  inch. 
Put  a  layer  of  meat  in  the  bottom  of  a 
baking  dish,  then  a  layer  of  potato  dice, 
then  a  sprinkling  of  salt  and  pepper,  and 
so  continue  until  all  the  meat  is  used. 
Rub  the  Snowdrift  and  flour  together; 
add  the  stock,  kitchen  boquet,  salt  and 
pepper.  Pour  this  over  the  meat  and 
dust  thickly  with  chopped  parsley.  Cover 
with  Snowdrift  paste,  making  a  hole  in 
the  center.  Bake  in  a  moderate  oven 
one  hour. 


SNOWDRIFT  for  delicious,  digestible  doughnuts 

20 


CORNED  BEEF  HASH 


1  Pint  Cooked  Corned  Beef, 
Chopped  Fine 

1  Pint  Cold   Boiled  Pota- 

toes, Chopped 

2  Tablespoonfuls  Snowdrift 
^  Pint  Stock  or  Water 

1  Teaspoonful  Onion  Juice 
1  Saltspoonful  Pepper 


Mix  the  meat  and  the  potatoes  in  a  sauce- 
pan; add  the  stock,  Snowdrift,  onion 
juice  and  pepper.  Stir  constantly  until 
thoroughly  heated.  Serve  on  buttered 
toast. 


VEAL  POT  PIE 


1  Knuckle  Veal 

1  Pint  Sifted  Flour 

2  Teaspoonfuls  Baking 

Powder 

2  Pint  Milk 

1  Tablespoonful  Snowdrift 
1  Onion 

3  Pints  Water 

1  Teaspoonful  Salt 
1  Saltspoonful  Pepper 


Wash  the  knuckle,  remove  the  meat. 
Put  the  bones  and  meat  in  a  saucepan 
with  the  water,  onion,  salt  and  pepper 
and  simmer  about  an  hour  and  a  quarter 
until  the  meat  is  tender.  Put  the  flour 
in  a  bowl,  add  an  extra  half  teaspoonful 
of  salt  and  the  baking  powder,  sift  and 
rub  in  quickly  the  Snowdrift.  Add  grad- 
ually the  milk,  making  a  moist,  not  wet, 
dough.  Roll  it  out  on  a  board  and  cut 
with  an  ordinary  biscuit  cutter.  Place 
these  biscuits  over  the  top  of  the  meat, 
cover  the  stew  pan,  aud  cook  slowly 
fifteen  minutes  without  lifting  the  lid. 
Dish  the  crust  around  a  large  platter, 
put  the  meat  in  the  center,  and  baste 
over  the  sauce. 


SALMI  OF  PIGEON 


6  Pigeons 

1  Onion 

1  Sweet  Red  Pepper 

1  Pint  Stock 

4  Tablespoonfuls  Snowdrift 

1  Tablespoonful  Worces- 
tershire Sauce 
^  Can  Mushrooms 
12  Stuffed  Olives 

4  Tablespoonfuls  Sherry 

1  Teaspoonful  Salt 


Draw  and  truss  the  pigeons.  Put  the 
Snowdrift  in  a  kettle  with  the  onion  and 
pepper,  chopped;  shake  until  soft;  add 
the  pigeons;  shake  and  turn  until  they 
are  thoroughly  seared.  Then  add  all 
the  other  ingredients  except  the  Sherry. 
Cover  the  kettle  and  simmer  gently  until 
the  pigeons  are  tender,  about  one  hour. 
Add  the  Sherry  and  serve. 


SNOWDRIFTforguict,  wholesome, deep  FRYING 

21 


A  SWISS  DINNER 


3  Pounds  Shin'of  Beef 

3  Quarts  Water 
1  Soup  Bunch 

1  Turnip 

1  Onion 

12  Whole  Cloves 

2  Carrots 
Y<L  Pint  Peas 

4  Tablespoonf uls  Snowdrift 
2  Tablespoonf  uls  Flour 

1  Tablespoonf ul  Sugar 
1  Tablespoonf  ul  Salt 
1  Saltspoonful  Black 

Pepper 
Dash  Cayenne 


Cut  the  meat  from  the  bone.  Put  the 
sugar  in  the  bottom  of  the  soup  kettle, 
shake  over  the  fire  until  it  is  thoroughly 
browned,  then  add  the  water  and  beef, 
putting  the  bones  in  the  bottom  of  the 
kettle  and  the  meat  over  the  top.  Cover 
the  kettle  and  simmer  gently  for  two 
hours;  then  add  all  the  seasonings  and 
the  vegetables  cut  into  dice.  Boil  the 
peas  separately.  At  serving  time,  re- 
move the  meat,  cut  it  into  meat  slices  and 
arrange  it  over  a  meat  platter.  Rub  the 
flour  and  Snowdrift  together  over  the 
fire;  add  one  pint  of  the  soup  liquor  and 
stir  until  boiling;  vadd  the  peas.  Strain 
the  soup  and  add  the  vegetables  to  the 
sauce.  Heap  this  into  the  center  of  the 
meat  dish,  basting  the  meat  with  the 
sauce,  and  stand  it  aside  to  keep  hot. 
Reheat  the  soup  and  serve  with  croutons. 
This,  with  a  salad,  makes  a  complete 
dinner  at  very  little  cost 


TURKISH  TONGUE 


1  Fresh  Beef's  Tongue 
}/<2  Pound  Raisins 

1  Carrot 
^  Pound  Dates 

1  Pint  Button  Onions 

4  Tablespoonf  uls  Snowdrift 

1  Sweet  Red  Pepper 

2  Teaspoonfuls  Salt 


Wash  the  tongue,  cover  it  with  boiling 
water  and  cook  slowly  for  two  hours. 
Skin  the  tongue  and  tie  it  in  shape.  The 
water  in  which  it  was  boiled  may  be  saved 
for  soup. 

Put  the  Snowdrift  into  the  kettle,  add 
the  pepper,  chopped,  the  onion,  peeled, 
and  the  carrot  cut  into  fancy  shapes. 
Shake  over  the  fire  until  they  are  slightly 
browned.  Put  in  the  tongue,  raisins 
and  dates.  Add  one  quart  of  the  water 
in  which  the  tongue  was  boiled,  cover 
and  simmer  gently  two  hours  longer. 
Serve  the  tongue  in  the  center  of  the  dish 
with  the  vegetables  and  the  fruits  around 
it.  Reduce  the  sauce  if  necessary,  pour 
it  over  the  tongue,  and  serve. 
Sheep's  and  calf's  tongues  may  be  cooked 
and  served  in  the  same  fashion. 


SNOWDRIFT  good  to  use   over  and  over  again 

22 


VEGETABLES 


PANNED  TOMATOES 


6  Solid  Tomatoes 
4  Tablespoonfuls  Snowdrift 
2  Tablespoonfuls  Flour 
Pint  Milk 


Cut  the  tomatoes  into  halves,  dust  them 
with  salt  and  pepper.  Put  the  Snowdrift 
in  a  baking  pan,  and  when  hot  put  in 
the  tomatoes,  skin  side  down.  Cook 
them  a  minute  over  a  brisk  fire,  baste 
them  with  the  Snowdrift  and  stand  them 
in  a  moderate  oven  for  twenty  minutes, 
until  they  are  soft.  Dish  them  neatly 
on  toast.  Add  the  flour  to  the  Snowdrift 
in  the  pan,  add  the  milk  and  stir  until 
boiling.  Pour  it  over  the  tomatoes  and 
serve. 


DEVILED  TOMATOES 


1  Small  Red  Pepper 
3  Tomatoes 

1  Tablespoonful  Grated 

Onion 

2  Tablespoonfuls  Snowdrift 
1  Teaspoonful  Salt 


Put  the  Snowdrift  in  a  pan;  when  hot, 
add  the  pepper,  chopped  fine,  and  the 
tomatoes,  peeled  and  cut  into  thick 
slices.  Cover  and  simmer  ten  minutes 
until  the  tomatoes  are  tender;  then  add 
the  salt  and  onion  and  send  at  once  to 
the  table. 


PEANUT  CROQUETTES 


Pint  Shelled  Roasted 

Peanuts 

1  Pint  Mashed  Potatoes 
1  Teaspoonful  Onion  Juice 
1  Tablespoonful  Parsley 

Yolk  of  1  Egg 
1  Teaspoonful  Salt 
1  Saltspoonful  Black 
Pepper 


Put  the  nuts  through  the  meat  grinder 
and  add  them  to  the  mashed  potatoes. 
Add  all  the  seasonings  and  the  yolk  of  the 
egg;  mix  thoroughly.  Form  into  balls 
the  size  of  an  English  walnut,  roll  in  the 
white  of  the  egg  beaten  with  a  table- 
spoonful  of  water,  then  in  bread  crumbs 
and  fry  in  deep  hot  Snowdrift.  Serve 
with  Tomato  Sauce. 


SWEET  POTATO  CROQUETTES 


Bake  four  good  sized  potatoes.  When  done,  scoop  out  the 
center,  add  a  half  teaspoonful  of  salt,  a  dash  of  pepper  and 
the  yolk  of  an  egg.  Mix  and  form  into  small  cylinders;  dip 
in  egg,  then  in  bread  crumbs  and  fry  in  deep  hot  Snowdrift. 

SNOWDRIFT  is  never  sold  in  bulk 

23 


EGGS 

PLAIN  OMELET 


Beat  four  eggs  until  well  mixed;  add  four  tablespoonfuls  of 
water,  a  half  teaspoonful  of  salt  and  a  dash  of  pepper.  Have 
ready  heated  one  tablespoonful  of  Snowdrift  in  a  small  omelet 
pan.  Turn  in  the  eggs,  shake  over  a  quick  fire;  lift  the  edge 
of  the  omelet  with  a  limber  knife,  allowing  the  soft  portion 
to  run  underneath;  fold  and  turn  it  on  to  a  heated  dish. 
Plain  omelet  may  be  served  with  Oyster  or  Tomato  Sauce, 
or  with  a  garnish  of  peas  or  asparagus  tips  and  White  Sauce. 


EGGS  SUR  LE  PLAT 

Put  one  tablespoonful  of  Snowdrift  into  a  deep  plate;  melt 
it  carefully  without  browning.  Break  in  four  fresh  eggss 
dust  them  with  salt  and  pepper,  run  them  in  a  quick  oven 
until  set.  Serve  in  the  plate. 


SHIRRED  EGGS 

Melt  four  tablespoonfuls  of  Snowdrift  and  pour  it  into  the 
bottom  of  six  shirred  egg  dishes.  Dust  with  bread  crumbs, 
break  into  each  dish  two  eggs,  dust  with  salt  and  pepper  and 
stand  them  in  the  oven  until  thoroughly  set. 


EGGS  A  LA  CREOLE 

2  Tablespoonfuls  Snowdrift        Put  the  Snowdrift  in  a  saucepan;  add  the 
1  Red  Sweet  Pepper  onion  and  pepper,  chopped  fine.    Shake 

1  Peeled  Tomato  until  soft;  add  the  tomato,  cut  into  pieces. 

1  Finely  Chopped  Onion  Stand  this  over  a  slow  fire  while  you  shu- 

ttle eggs.  Take  them  from  the  oven,  put 
a  tablespoonful  of  this  mixture  in  each 
dish  and  send  to  the  table. 


Remember  to  useSALT  with  SNOWDRIFT 

24 


POTATO  OMELET 


Beat  eggs  as  for  a  plain  omelet.  Work  them  gradually  into 
a  half  pint  of  mashed  potatoes;  add  a  half  cupful  of  hot  milk, 
and  cook  the  same  as  Plain  Omelet. 


SPANISH  OMELET 

4  Eggs  Put  the  Snowdrift  into  a  shallow  pan; 

1  Good  Sized  Tomato  add  the  onion  and  pepper,  chopped  fine. 

1  Small  Onion  Shake  until  these  are  soft,  not  brown. 

4  Tablespoonfuls  Snowdrift  Then  add  the  mushrooms,  chopped,  and 
1  Red  Pepper  the  tomato,  peeled  and  cut  into  pieces. 

5  Mushrooms  Stand  on  the  back  part  of  the  stove  to 
J^  Teaspoonful  Salt  cook    fifteen    minutes.    Beat    the    eggs 

1  Saltspoonful  Black  and  make  them  into  a  perfectly  plain 

Pepper  omelet.    Fold,  turn  into  a  heated  platter, 

heap  the  Spanish  mixture  at  the  ends  of 
the  plate  and  send  to  the  table. 


ALL    MEASUREMENTS   are   LEVEL 

25 


SAUCES 


WHITE  SAUCE 


2  Tablespoonf uls  Snowdrift 
2  Tablespoonfuls  Flour 
Z  Pint  Milk 
Teaspoonful  Salt 
Dash  Black  Pepper 


Rub  the  Snowdrift  and  flour  together, 
add  the  milk,  cold;  stir  until  boiling. 
Add  the  salt  and  pepper  and  it  is  ready 
to  serve. 


BROWN  SAUCE 


2  Tablespoonfuls  Snowdrift 
2  Tablespoonfuls  Flour 
2  Pint  Stock  or  Water 
1  Teaspoonful  Kitchen 

Boquet  or  Browning 
%  Teaspoonful  Salt 
Saltspoonful  Black 

Pepper 


Rub  the  Snowdrift  and  flour  together, 
add  the  stock  or  water  and  stir  until  boil- 
ing. Add  the  kitchen  boquet  or  brown- 
ing, salt  and  pepper. 


TOMATO  SAUCE 


2  Tablespoonfuls  Snowdrift 
2  Tablespoonfuls  Flour 
Pint  Strained  Tomato 
1  Teaspoonful  Onion  Juice 
%  Teaspoonful  Salt 
1  Saltspoonful  Pepper 


Rub  the  Snowdrift  and  flour  together; 
add  the  water  and  onion  juice;  stir  until 
boiling  and  add  the  salt  and  pepper. 


DRAWN  SNOWDRIFT  SAUCE 


2  Tablespoonfuls  Snowdrift 
2  Tablespoonfuls  Flour 
Pint  Boiling  Water 
Teaspoonful  Salt 
Saltspoonful  Pepper 


Rub  the  Snowdrift  and  flour  together; 
add  gradually  the  boiling  water.  Bring 
to  a  boil,  add  the  salt  and  pepper. 


SNOWDRIFT  just  the  thing  for  biscuit  and  bread 


26 


PLAIN  SAUCE  HOLLANDAISE 


Make  a  plain  Drawn  Snowdrift  Sauce;  take  it  from  the  fire; 
add  the  well  beaten  yolks  of  two  eggs  and  the  juice  of  half  a 
lemon  or  two  tablespoonfuls  of  Tarragon  Vinegar. 


CAPER  SAUCE 

Make  a  plain  Drawn  Snowdrift  Sauce;  take  it  from  the  fire 
and  add  two  tablespoonfuls  of  capers. 

OYSTER  SAUCE 

25  Oysters  Drain  the  oysters;  throw  them  into  a  hot 
2  Tablespoonfuls  Snowdrift  saucepan   and   stir   until   the  gills   are 
2  Tablespoonfuls  Flour  curled;    strain,  saving  the  liquor.    Rub 
%  Cupful  Milk  the  Snowdrift  and  flour  together;     add 
1  Teaspoonful  Salt  the  oyster  liquor  and  milk;     stir  until 
1  Saltspoonful  Black  Pepper  boiling.    Add  the  salt,  pepper  and  cay- 
Dash  Cayenne  enne,  then  the  oysters.    Serve  with  boiled 

or  roasted  duck  or  chicken. 


BROWNING  OR  KITCHEN  BOQUET 

This  can  be  purchased  at  any  grocer's  or  be  made  at  home. 
Put  one  cupful  of  sugar  in  an  iron  frying  pan  over  the  fire. 
Shake  and  stir  until  it  melts  and  turns  a  dark  brown  and 
smokes.  Add  a  half  cupful  of  water,  stir  until  boiling,  add 
a  clove  of  garlic,  a  chopped  onion,  six  whole  cloves,  a  tea- 
spoonful  of  salt,  a  saltspoonful  of  black  pepper  and  a  dash  of 
Tabasco  Sauce.  Simmer  twenty  minutes,  strain  and  bottle 
for  use.  This  will  keep  for  months. 


ALL   MEASUREMENTS  are   LEVEL 

27 


BREADS 


SWEET  POTATO  ROLLS 


1  Pint  Milk 

1  Pint  Flour 

4  Baked  Sweet  Potatoes 

1  Compressed  Yeast  Cake 
1  Tablespoonful  Snowdrift 
1  Teaspoonful  Salt 


Scald  the  milk  and  when  lukewarm  add 
the  yeast,  moistened,  the  salt,  Snowdrift 
and  sufficient  flour  to  make  a  batter. 
Beat  well  and  stand  in  a  warm  place  two 
hours.  When  the  potatoes  are  done, 
press  them  through  a  sieve,  add  them  to 
the  light  bread  mixture,  and  add  suffi- 
cient flour  to  make  a  soft  dough.  Knead 
carefully,  cover  and  stand  aside  until  very 
light.  Form  quickly  into  rolls  and  place 
in  greased  pans.  Stand  aside  for  one 
hour.  Bake  in  a  quick  oven  twenty 
minutes. 


ADIRONDACK  CORN  BREAD 


1  Cupful  Com  Meal 
5  Eggs 
1  Pint  Milk 

4  Tablespoonfuls  Snowdrift 
1  Cupful  Flour 
4  Teaspoonfuls  Baking 
Powder 


Soften  the  Snowdrift;  beat  the  eggs  sep- 
arately until  very  light.  Add  the  yolks 
of  the  eggs  to  the  milk,  then  add  the 
meal  and  flour  and  Snowdrift.  Beat 
thoroughly,  add  the  baking  powder,  mix 
and  fold  in  the  well  beaten  whites.  Bake 
in  a  shallow  pan  in  a  moderately  quick 
oven  for  three-quarters  of  an  hour.  Serve 
hot,  cut  into  squares. 


SOUTHERN  RICE  BREAD 


2  Cupfuls  White  Corn  Meal 

3  Eggs 
Pints  Milk 

1  Cupful  Cold  Boiled  Rice 

2  Tablespoonfuls  Snowdrift 
z  Teaspoonful  Salt 

4  Teaspoonfuls  Baking 

Powder 


Beat  the  eggs  until  light  without  separat- 
ing; add  the  milk,  meal,  salt,  rice  and 
melted  Snowdrft.  Beat  thoroughly  for 
two  minutes,  add  the  baking  powder  and 
mix  again.  Grease  three  deep  pie  dishes, 
turn  in  the  mixture,  and  bake  in  a  hot 
oven  thirty  minutes. 


SNOWDRIFT  proves  satisfactory  every  time 

28 


PARKERHOUSE  ROLLS 


1  Pint  Milk 

2  Quarts  Sifted  Flour 

3  Tablespoonfuls  Snowdrift 
1  Compressed  Yeast  Cake 

1  Teaspoonful  Salt 


Put  the  flour  in  a  bowl,  add  the  salt  and 
rub  in  the  Snowdrift.  Scald  the  milk 
and  let  it  cool,  add  to  it  the  yeast  cake, 
moistened.  Make  a  well  in  the  center 
of  the  flour  and  pour  in  the  milk  and 
yeast;  cover  and  stand  aside  until  morn- 
ing. In  the  morning,  stir  in  the  flour 
gradually  until  you  have  a  stiff  dough; 
knead  for  fifteen  minutes,  then  pound 
for  fifteen  minutes  with  a  potato  masher. 
The  dough  must  be  soft  and  velvety. 
Put  it  back  in  the  bowl,  stand  in  a  warm 
place,  72  degrees  Fahrenheit,  until  it  has 
doubled  its  bulk  and  is  very  light.  Turn 
it  on  a  board  and  roll  it  out  carefully  in 
a  sheet  a  quarter  of  an  inch  thick;  cut 
with  a  large  round  cutter  and,  with  a 
knife  handle,  make  in  the  center  of  each 
cake  a  sort  of  hinge  or  depression,  fold 
over  one  half  and  place  them  in  a  greased 
baking  pan.  When  very  light,  bake  in 
a  quick  oven  fifteen  minutes. 


TEA  ROLLS 


1  Pint  Milk 

1  Compressed  Yeast  Cake 
Flour  to  Make  a  Dough 

2  Tablespoonfuls  Snowdrift 
1  Tablespoonful  Sugar 

1  Teaspoonful  Salt 


Scald  the  milk  and  when  lukewarm  add 
the  yeast,  moistened,  salt,  sugar  and 
Snowdrift,  melted.  Beat  in  sufficient 
flour  to  make  a  batter  that  will  drop  from 
a  spoon.  Beat  thoroughly,  and  continue 
adding  flour  until  you  have  a  dough; 
knead  for  fifteen  minutes  or  until  the 
dough  is  soft  and  elastic.  Brush  a  bowl 
with  Snowdrift,  put  in  the  dough,  eover 
and  stand  aside  until  it  has  doubled  its 
bulk,  about  three  hours.  Turn  the  dough 
on  to  a  board,  pinch  off  small  pieces  the 
size  of  a  walnut,  knead  them  lightly  with 
the  fingers;  place  them  in  a  pan  brushed 
with  Snowdrift,  stand  aside  about  three- 
quarters  of  an  hour  until  very  light,  and 
bake  in  a  quick  oven  fifteen  minutes. 


SNOWDRIFT  in  sealed  pails  to  keep  it  PURE 

29 


MARYLAND  BISCUIT 


1  Quart  Flour 
1  Cupful  Milk 
3  Tablespoonf uls  Snowdrift 

Cupful  Water 
1  Teaspoonful  Salt 


Rub  the  Snowdrift  into  the  flour;  add 
the  salt.  Mix  the  milk  and  water  and 
add  thent  gradually  until  you  have  a  stiff 
dough.  Flour  a  baking  board,  turn  out 
the  dough  and  beat  well,  folding  and 
turning  the  dough.  When  it  blisters  eas- 
ily, after  you  have  beaten  for  about  fifteen 
minutes,  roll  it  into  a  sheet  about  a  hah* 
inch  thick.  Cut  into  small  biscuits, 
prick  the  tops  and  bake  in  a  slow  oven 
until  thoroughly  done  and  lightly  browned 
top  and  bottom. 


QUICK  BISCUITS 


1  Tablespoonf ul  Snowdrift      Add  the  salt  and  the  baking  powder  to 


1  Quart  Flour 

4  Teaspoonfuls  Baking 

Powder 

i  H  Cupf  uls  Milk 
1  Teaspoonful  Salt 


the  flour  and  sift.  Rub  in  quickly  the 
Snowdrift,  add  gradually  the  milk.  The 
dough  must  be  moist  but  not  wet.  Roll 
into  a  sheet  a  half  inch  thick,  cut  into 
biscuits,  place  in  a  greased  pan  so  that 
they  cannot  touch  each  other;  brush  the 
tops  with  milk  and  bake  in  a  quick  oven. 


SOUR  MILK  BISCUITS 


1  Quart  Flour 

2  Tablespoonfuls  Snowdrift 
1  Teaspoonful  Bicarbon- 
ate of  Soda 

4  Cupf uls  Thick  Sour 

Milk  or  Buttermilk 
1  Teaspoonful  Salt 


Rub  the  Snowdrift  into  the  flour  and  add 
the  salt.  Dissolve  the  soda  in  a  table- 
spoonful  of  water,  add  it  to  the  sour  milk 
and  stir  this  into  the  flour.  Do  not  add 
it  all  if  it  makes  the  mixture  too  wet. 
Knead  quickly,  roll  out  on  a  baking  board, 
cut  into  biscuits  and  bake  in  a  quick 
oven  twenty  minutes. 


SNOWDRIFT  makes  delicious  BISCUIT 


30 


ENGLISH  MUFFINS 


1  Pint  Milk 


Scald  the  milk,  add  the  Snowdrift  and 


2  Tablespoonfuls  Snowdrift    salt  and  when  lukewarm  add  the  yeast, 


Pints  Flour 
1  Yeast  Cake 
1  Teaspoonful  Salt 


moistened,  and  the  flour.  Beat  thor- 
oughly, cover  and  stand  in  a  warm  place 
three  and  a  half  hours.  Put  spoonfuls 
of  this  mixture  into  greased  muffin  rings 
on  a  greased  griddle.  When  baked 
slightly  on  one  side,  turn  with  a  cake 
turner,  ring  and  all,  and  bake  carefully 
on  the  other  side. 


TOASTED  MUFFINS 


English  Muffins  are  best  toasted.  Pull  them  apart ;  do  not 
cut  them.  Toast  the  pulled  side  down  over  a  clear  fire. 
Butter  and  serve. 


MUFFINS 


^  Cupfuls  Flour 
1  Tablespoonful  Snowdrift 
4  Teaspoonfuls  Baking 
Powder 

1  Cupful  Milk 

2  Eggs 

Yz  Teaspoonful  Salt 


Separate  the  eggs,  beat  the  yolks,  add  the 
milk,  the  Snowdrift,  melted,  the  salt  and 
then  beat  in  the  flour  that  has  been  sifted 
with  the  baking  powder.  Fold  in  the 
well  beaten  whites  and  bake  in  twelve 
greased  gem  pans. 

This  recipe  will  answer  for  whole  wheat, 
corn  and  rye  muffins,  using  the  same  pro- 
portions, simply  changing  the  flour. 


WAFFLES 


1  Quart  Flour 

3  Eggs 
Pints  Milk 

2  Tablespoonfuls  Snowdrift 

4  Teaspoonfuls  Baking 

Powder 
1  Teaspoonful  Salt 


Add  the  baking  powder  and  salt  to  the 
flour  and  sift  it;  rub  in  thoroughly  the 
Snowdrift.  Separate  the  eggs;  add  the 
milk  to  the  yolks;  beat  this  into  the  flour, 
fold  in  the  well  beaten  whites  and  bake. 


SNOWDRIFT  is   endorsed  by  physicians 

31 


POP  OVERS 


1  Cupful  Flour 

1  Cupful  Milk 

2  Eggs 

1  Teaspoonful  Snowdrift 
1  Teaspoonful  Salt 


Beat  the  eggs  without  separating  until 
light;  add  the  milk,  and  then  add  this 
slowly  to  the  flour,  beating  all  the  while. 
Grease  gem  pans  with  the  Snowdrift, 
make  them  very  hot;  fill  with  the  mix- 
ture and  bake  in  a  hot  oven  thirty-five  or 
forty  minutes. 


OLD-FASHIONED  SALLY  LUNN 


2  Eggs 

1  Cupful  Milk 
1  Tablespoonful  Snowdrift 
1/6  Cupf  uls  Flour 

1  Tablespoonful  Sugar 

2  Teaspoonfuls  Baking 

Powder 
^  Teaspoonful  Salt 


Separate  the  eggs,  beat  the  yolks;  add 
the  sugar,  Snowdrift,  milk,  salt  and  flour. 
Beat  thoroughly,  then  add  the  baking 
powder  and  beat  again.  Fold  in  the 
well  beaten  whites  and  bake  in  three 
greased  pie  dishes;  the  mixture  should 
be  not  more  than  a  half  inch  thick  in 
each  dish.  As  soon  as  they  are  done, 
butter  them,  pile  one  on  top  of  the  other 
and  send  to  the  table. 


CRULLERS 


2  Eggs 

1  Cupful  Sugar 

1  Tablespoonful  Snowdrift 

1  Cupful  Milk 

2  Cupfuls  Flour 

1  Teaspoonful  Baking 

Powder 
Nutmeg 
Flour 


Beat  the  eggs  until  light,  add  sugar, 
melted  Snowdrift  and  milk;  mix  and 
add  about  two  cups  of  flour  and  one 
teaspoonful  baking  powder,  sifted  to- 
gether; beat  well;  add  grated  nutmeg 
and  sufficient  flour  to  make  a  soft  dough; 
knead  lightly;  roll  out,  cut  and  fry  in 
deep  hot  Snowdrift. 
Dust  with  powdered  sugar. 


ALL   MEASUREMENTS  are   LEVEL 

32 


CAKES 

RULES  FOR  CAKE  MAKING 

Always  sift  the  flour  before  measuring,  and  unless  otherwise 
directed  sift  it  after  adding  the  baking  powder. 

Beat  the  Snowdrift  to  a  cream,  adding  gradually  the  sugar. 

Always  fold  in  the  whites  of  the  eggs  the  last  thing.  Always 
separate  the  eggs  unless  otherwise  directed. 

Grease  the  cake  pans  with  Snowdrift,  and  line  the  bottoms 
with  manila  paper  brushed  with  Snowdrift.  Rich  cakes,  as 
pound  and  fruit  cake,  should  have  the  sides  of  the  pan  also 
lined  with  greased  paper. 

When  liquid  is  used,  add  the  liquid  and  the  flour  alternately. 

Layer  cakes  should  be  baked  in  a  quick  oven  from  twenty  to 
twenty-five  minutes;  loaf  cakes  in  a  slower  oven  from  three- 
quarters  to  an  hour. 

Cakes  should  be  turned  from  the  pan  very  soon  after  they 
are  taken  from  the  oven.  Cool  them  upside  down  on  a 
cloth  or  sieve. 


CARAMEL  CAKE 

Cupful  Snowdrift  Put  three  tablespoonfuls  of  sugar  into  an 

3  Eggs  iron  pan  and  stand  it  over  a  hot  fire  until 
Cupfuls  Flour                      it  melts  and  burns,  then  add  three  table- 

2  Cupfuls  Sugar  spoonfuls  of  water;  bring  it  to  a  boil  and 

1  Cupful  Water  turn  it  into  a  cup;  fill  the  cup  with  water 

4  Teaspoonfuls  Baking         for  the  cake.    Beat  the  Snowdrift  to  a 

Powder  cream,  add  the  sugar  and  then  the  yolks 

1  Teaspoonful  Vanilla  of  the  eggs.    When  very  light,  add  the 

water  with  the  caramel  and  flour  that  has 
been  sifted  with  the  baking  powder, 
alternately;  fold  in  the  well  beaten  whites 
and  bake  in  three  layers.  Put  together 
with  nut  filling. 


SNOWDRIFT  is  a  PERFECT  shortening 

33 


CUP  CAKE 


Cupfuls  Snowdrift  Beat  the  Snowdrift  to  a  cream,  adding 

3  Cupfuls  Flour  gradually  the  sugar  and  then  the  yolks 

4  Eggs  of  the  eggs;    beat  thoroughly.     Sift  the 
2  Cupfuls  Sugar  baking  powder  with  the  flour,  add  it  alter- 
1  Cupful  Water  nately   with   the  water   and   beat   until 
4  Teaspoonfuls  Baking  perfectly  smooth;    add  the  flavoring  and 

Powder  fold  in  the  well  beaten  whites  of  the  eggs. 

1  Teaspoonful  Flavoring  Bake  in  a  loaf  cake  pan  in  a  moderate 

oven  one  hour. 


CHOCOLATE  LOAF  CAKE 

YL  Cupful  Snowdrift  Put  the  chocolate  into  a  double  boiler 

3  Eggs  with  the  milk;  stir  over  the  fire  until  the 
2  Ounces  Chocolate  chocolate  is   dissolved   and   then  stand 

1  Teaspoonful  Vanilla  aside  to  cool.    Beat  the  Snowdrift  until 

2  Cupfuls  Sugar  creamy,  adding  gradually  the  sugar  and 
1  Cupful  Milk  then  the  yolks  of  the  eggs;    beat  thor- 

2  ^  Cupfuls  Flour  oughly.    Sift  the  baking  powder  and  the 

4  Teaspoonfuls  Baking  flour,  add  it  alternately  with  the  chocolate 

Powder  mixture;    beat  it  until  smooth,  add  the 

vanilla  and  fold  in  the  well  beaten  whites. 
Bake  in  a  moderate  oven  three-quarters 
of  an  hour. 


SNOWDRIFT  CAKE 

^  Cupful  Snowdrift  Beat  the  Snowdrift  to  a  cream  and  add 

1  Cupful  Water  the  sugar.     Add  alternately  the  water 

Whites  of  5  Eggs  and  the  flour  sifted  with  the  baking  powder. 

^  Cupfuls  Sugar  When  smooth,  add  the  flavoring  and  fold 

Cupfuls  Flour  in  the  well  beaten  whites  of  the  eggs. 

4  Teaspoonfuls  Baking  Bake  in  a  loaf  cake  pan  in  a  moderate 

Powder  oven  three-quarters  of  an  hour.    When 

1  Teaspoonful  Bitter  done  and  cool,  ice  with  soft  icing,  and 

Almond  Extract  garnish  the  top  with  halves  of  English 

walnuts  or  pecan  nuts. 

This  may  be  baked  in  three  layers  and 

put  together  with  soft  or  chocolate  icing. 


Put  SNOWDRIFT  in  the  doughnuts, 

34 


SPICE  CAKE 


£  Cupful  Snowdrift 
1  Cupful  Brown  Sugar 
y%  Cupful  Molasses 

1  Teaspoonful  Soda 

2  Cupfuls  Raisins 

1  Cupful  Sour  Milk 

3  Cupfuls  Flour 

1  Tablespoonful  Cinnamon 
1  Saltspoonful  Cloves 
Nutmeg,  Grated 


Dissolve  the  soda  in  a  tablespoonful  of 
warm  water,  add  it  to  the  sour  milk  and 
add  this  to  the  molasses.  Beat  the  Snow- 
drift and  sugar  together,  add  the  molasses 
mixture  and  then  the  flour;  beat  until 
smooth  and  stir  in  the  flavorings.  Bake 
in  a  square  bread  pan  in  a  moderate 
oven  one  hour. 


MORAVIAN  SUGAR  CAKE 


^£  Pound  Brown  Sugar 
2  Eggs 
4  Tablespoonf uls  Snowdrift 

2  Tablespoonfuls  Pow- 

dered Cinnamon 
1  Pint  Milk 
1  Compressed  Yeast  Cake 

3  Pints  Flour 

1  Teaspoonful  Salt 


Scald  the  milk,  add  the  Snowdrift,  and 
when  lukewarm  add  the  yeast  cake  moist- 
ened and  the  salt.  Make  a  well  in  the 
center  of  the  flour  and  pour  into  it  the 
milk;  stir  in  enough  of  the  flour  to  make 
a  thin  batter;  do  not  beat;  cover  and 
stand  in  a  warm  place  two  and  a  half 
hours.  Stir  in  the  flour,  salt,  beaten  eggs, 
half  of  the  cinnamon  and  hah*  of  the 
sugar.  Stir  in  all  the  flour  and  beat  and 
work  with  the  spatula  until  thoroughly 
mixed;  pour  into  a  large  shallow  baking 
pan  that  has  been  greased  with  Snowdrift. 
Cover  and  stand  in  a  warm  place  one  hour 
until  very,  very  light.  Mix  the  remaining 
cinnamon  and  sugar;  when  the  cake  is 
light,  sprinkle  it  over  the  top  and  bake 
in  a  moderate  oven  one  hour. 


HICKORY  NUT  CAKE 


4  Tablespoonfuls  Snowdrift    Beat  the  Snowdrift  and  sugar  to  a  cream. 


Whites  of  4  Eggs 

Cupful  Water 
2  Cupfuls  Flour 
^  Cupfuls  Sugar 

1  Cupful  Hickory  Nut 

Kernels 

2  Teaspoonf uls  Baking 

Powder 


Sift  the  flour  and  baking  powder,  and 
add  them  alternately  with  the  water; 
when  smooth,  fold  in  the  well  beaten 
whites  of  the  eggs.  Stir  in  gradually  the 
nuts,  pour  into  a  square  or  round  loaf 
cake  pan  that  has  been  lined  with  greased 
paper  and  bake  in  a  moderate  oven  three 
quarters  of  an  hour.  When  done  and  cool, 
ice  the  cake  with  soft  icing  and  garnish 
the  top  with  finely  chopped  hickory  nuts. 


and  the  doughnuts  in  SNOWDRIFT 

35 


RIBBON  CAKE 


Z  Cupful  Snowdrift 
4  Eggs 

1  Cupful  Currants 

3  Cupfuls  Flour 

4  Cupfuls  Chopped  Citron 

2  Cupfuls  Sugar 

4  Teaspoonfuls  Baking 

Powder 
1  Cupful  Milk 
1  Tablespoonful  Cinnamon 
1  Teaspoonful  Vanilla 


Beat  the  Snowdrift  to  a  cream,  add  grad- 
ually tke  sugar,  then  add  the  yolks  of  the 
eggs  and  beat  until  light.  Add  alternately 
the  milk  and  flour  and  baking  powder 
sifted  together;  add  the  vanilla  and  fold 
in  the  well  beaten  whites  of  the  eggs. 
Take  out  one-third  of  the  mixture  and 
add  to  it  the  cinnamom,  currants  and 
chopped  citron.  Grease  three  shallow 
baking  pans  or  sheets;  put  the  fruit  mix- 
ture into  one  and  the  remaining  two- 
thirds  into  the  other  two.  Bake  in  a 
moderate  oven  a  hah*  hour.  When  done, 
turn  the  cakes  from  the  pans.  Spread 
one  light  cake  with  a  layer  of  soft  icing, 
then  on  top  place  the  dark  cake,  spread 
it  with  icing  and  on  top  of  this  the  re- 
maining light  cake.  Cover  the  whole 
with  a  piece  of  manila  paper,  put  a  pan  on 
top  and  on  this  a  two-pound  weight. 
Let  them  stand  at  least  one  hour,  then 
remove  the  pan  and  weight  and  cut  the 
cake  into  diamond  shaped  pieces. 


PLAIN  FRUIT  CAKE 


1  Cupful  Snowdrift 
5  Eggs 

Cupfuls  Flour 
£  Nutmeg  Grated 
^  Teaspoonful  Allspice 
1  Saltspoonf ul  Cloves 

Juice  and  Grated  Rind 

of  1  Lemon 
1  Cupful  Sugar 

Pound  Currants 

Pound  Raisins 
£  Pound  Citron 
1  Teaspoonful  Cinnamon 

Juice  and  Grated  Rind 
of  1  Orange 


Beat  the  eggs  without  separating  until 
very  light;  beat  the  Snowdrift  to  a  cream, 
adding  gradually  the  sugar;  add  the 
eggs,  spices  and  flour.  Give  the  whole 
a  good  vigorous  beating.  Shred  the  cit- 
ron, mix  it  with  the  other  fruit,  and  dust 
with  four  tablespoonfuls  of  flour.  Add 
the  juice  and  rind  of  the  orange  and  lemon 
to  the  batter,  add  the  fruit,  mix  and  bake 
in  a  fruit  cake  pan  that  has  been  lined 
with  greased  paper.  The  oven  must  be 
very  moderate;  the  cake  should  be  baked 
four  hours. 


Use  SNOWDRIFT  instead  of  butter  in  your  oM recipes 

36 


SOFT  GINGER  BREAD 


1  Cupful  Molasses 
4  Cupful  Snowdrift 
1  Teaspoonful  Soda 
3  Cupfuls  Flour 
1  Cupful  Brown  Sugar 

1  Cupful  Thick  Sour  Milk 

2  Eggs 

2  Teaspoonf uls  Ginger 
1  Teaspoonful  Cinnamon 


Dissolve  the  soda  in  a  tablespoonful  of 
water,  add  it  to  the  sour  milk,  then  add 
the  molasses,  sugar,  eggs  well  beaten  and 
last  the  flour.  Beat  five  minutes  and 
add  the  cinnamon  and  ginger;  beat  again 
and  bake  in  a  shallow  pan  in  a  moderate 
oven  thirty  minutes. 


GINGER  SNAPS 


1  Quart  Flour 
1  Tablespoonful  Ginger 
^  Cupful  Snowdrift 
1  Cupful  Molasses 
^  Cupful  Brown  Sugar 
Dash  Cayenne 


Rub  the  Snowdrift  thoroughly  into  the 
flour,  then  add  the  sugar,  ginger  and 
cayenne.  Mix  well  and  moisten  with  the 
molasses.  Knead  thoroughly,  roll  out 
very  thin,  cut  with  a  small  round  cutter 
and  bake  in  a  moderate  oven  until  a  light 
brown.  The  dough  must  be  very  dry 
and  hard  to  roll,  but  if  carefully  mixed 
and  handled  these  are  very  good. 


SAND  TARTS 


1  Pound  Granulated  Sugar 
Cupful  Snowdrift 
Yolks  of  3  Eggs 
Whites  of  2  Eggs 
Flour  sufficient  to  Make 
a  Stiff  Dough 


Beat  the  Snowdrift  and  sugar  together, 
add  the  yolks  of  the  eggs,  beat,  and  add 
the  well  beaten  whites.  Add  sufficient 
flour  to  make  a  rather  good  dough.  Dust 
the  board  with  granulated  sugar,  roll  the 
dough  out  to  a  thin  sheet,  cover  the  top 
with  granulated  sugar,  give  another  light 
roll,  cut  with  a  round  cutter  and  bake  in 
a  moderate  oven  until  a  light  brown. 


No  one  finds  fault  with  SNOWDRIFT 

37 


ICINGS  AND  FROSTINGS 

SOFT  ICING 


1  Cupful  Granulated  Sugar 

Whites  of  2  Eggs 
z  Cupful  Water 


Put  the  sugar  and  water  over  the  fire, 
stir  until  the  sugar  is  dissolved,  and  then 
boil  until  the  syrup  spins  a  heavy  strand. 
Pour  slowly,  while  hot,  into  the  whites 
of  the  eggs  well  beaten.  Beat  until  cool. 
Melted  chocolate  may  be  added  to  this 
or  chopped  nuts  or  chopped  fruit. 


PLAIN  FROSTING 


White  of  1  Egg 
1  Saltspoonf ul  Cream  of 

Tartar 
1  Cupful  Pulverized  Sugar 


Put  the  egg  unbeaten  into  a  bowl,  add 
the  cream  of  tartar;  beat  in  the  sugar 
and  beat  until  smooth  and  creamy.  Ice 
the  cake  while  it  is  still  warm. 


CHOCOLATE  ICING 


2  Squares  (2  Ounces)  Choc- 
olate 

1  Cupful  Milk 
1  Tablespoonful  Snowdrift 
1  Cupful  Sugar 
1  Teaspoonf ul  Lemon 


Put  all  the  ingredients  into  a  saucepan 
and  stir  over  the  fire  until  it  hardens 
when  dropped  into  cold  water. 
A  half  cupful  of  condensed  milk  mixed 
with  a  hah*  cupful  of  water  makes  a  better 
icing  than  plain  milk. 


ORANGE  ICING 


1  Cupful  Powdered  Sugar 
1  Tablespoonful  Boiling 

Water 
Grated  Rind  of  1  Orange 


Grate  the  rind  into  the  sugar,  rub  thor- 
oughly. Add  the  water  and  stand  the 
bowl  over  hot  water  until  the  sugar  is 
moist,  not  melted.  Use  at  once. 


SNOWDRIFT  should  not  be  hot  enough  to  smoke 

38 


PASTRY 

SNOWDRIFT  PUFF  PASTE 

Add  a  half  teaspoonful  of  salt  and  a  teaspoonful  of  sugar  to 
three  cupfuls  of  flour,  sift;  add  a  half  cupful  of  cold  Snowdrift. 
Chop  with  a  knife  until  it  is  thoroughly  mixed  with  the  flour, 
and  add  sufficient  ice  water  to  just  moisten,  about  a  half 
cupful.  Turn  the  paste  on  the  baking  board,  roll  to  a  thin 
sheet,  spread  over  two  tablespoonfuls  of  cold  butter;  fold  in 
the  sides,  then  the  ends;  roll  the  paste  from  you,  fold  and 
roll  again.  Stand  this  on  the  ice  for  fifteen  minutes,  then 
fold  and  roll  twice.  Stand  again  on  the  ice,  and  when  cold 
it  is  ready  to  use.  This  paste,  if  properly  made,  is  "short" 
and  flaky. 


SNOWDRIFT  PASTE  (PIE  CRUST) 

3  Cupfuls  Flour  Add  the  salt  and  sugar  to  the  flour.  Make 

Cupful  (6  Ounces)  the  Snowdrift  very  cold,  cut  it  with  an 

Snowdrift  ordinary  knife  or  spatula  into  the  flour, 

Cupful  Ice  Water  add  gradually  the  water  and  mix  until 

1  Teaspoonful  Sugar  every  part  of  the  flour  is  moist  but  not 

1  Teaspoonful  Salt  wet.    Roll  it  out  into  a  thin  sheet,  then 

fold  in  the  sides  and  over  the  ends,  turn 
the  paste  and  roll  it  quickly  again.  Fold, 
roll  again  and  again;  stand  it  on  the  ice 
until  thoroughly  chilled  and  it  is  ready 
to  use. 


LEMON  MERINGUE 

Line  a  deep  pie  dish  with  Snowdrift  Paste;  brush  the  edge 
with  water,  put  on  the  edge  another  layer  of  paste  and  stand 
the  dish  in  a  cold  place  while  you  make  the  filling. 


SNOWDRIFT  is  more  'wholesome  than  animal  fat 


LEMON  FILLING 


1  Cupful  Milk  Heat  the  milk,  add  the  flour  moistened, 

1  Lemon  and  stir  until  boiling.    Take  from  the 
3  Eggs                                             fire  and  when  cold  add  the  grated  yellow 

2  Tablespoonfuls  Flour  rind  of  the  lemon.    Beat  the  yolks  of  the 
1  Cupful  Sugar  eggs  and  the  sugar  together,  add  grad- 
ually the  milk  and  the  juice  of  the  lemon. 
Pour  the  mixture  into  the  lined  pie  dish 
and  bake  in  a  moderate  oven  a  half  hour. 
Beat  the  whites  of  the  eggs  until  stiff, 
add   three   tablespoonfuls   of    powdered 
sugar,  beat  until  dry  and  glossy.     Heap 
this  over  the  top,  dust  with  powdered 
sugar  and  put  back  into  the  oven  just  a 
minute  to  brown. 


PUMPKIN  PIE 

Put  a  pint  of  milk  in  a  double  boiler,  add  one  pint  of  grated 
pumpkin;  stir  and  cook  for  twenty  minutes.  Add  one 
tablespoonful  of  flour,  moistened  in  a  little  cold  milk,  and  a 
half  teaspoonful  of  salt;  cook  ten  minutes  longer.  Take 
from  the  fire  and  when  ready  to  use  add  another  half  pint  of 
milk  and  four  eggs  beaten  without  separating  with  one  cupful 
of  sugar;  add  a  tablespoonful  of  brandy  and  a  teaspoonful 
of  cinnamon.  This  grill  make  three  pies.  Bake  a  half  hour 
in  a  slow  oven. 


OYSTER  PIE 

Make  Snowdrift  Paste,  and  when  very  cold  roll  it  out  and 
cut  two  strips  from  the  side,  two  inches  wide.  Cross  these 
on  the  bottom  of  the  pie  dish;  that  is,  do  not  line  the  bottom 
of  the  dish  solidly.  Turn  in  the  dish  twenty-five  fat  oysters 
that  have  been  drained;  sprinkle  over  a  teaspoonful  of  salt, 
add  a  dash  of  Tabasco  Sauce  and  put  over  the  top  a  table- 
spoonful  of  Snowdrift,  cut  into  pieces.  Cover  with  the  sheet 
of  Snowdrift  Paste,  making  a  hole  in  the  center.  Trim  the 
edges  neatly,  brush  the  top  with  a  little  milk  and  bake  in  a 
quick  oven  a  half  hour. 

Remember  to  use  Salt  with  SNOWDRIFT 

40 


CRANBERRY  TART 


Fill  a  pie  dish  lined  with  Snowdrift  Paste  with  cold  stewed 
cranberries.  Cover  the  top  with  strips  of  paste,  dust  thickly 
with  sugar  and  bake  in  a  quick  oven  a  half  hour. 


FLOURANDINES 


^  Cupful  Raisins 

1  Cupful  Sugar 

2  Cupfuls  Milk 
i  Cupful  Rice 

1  Teaspoonful  Vanilla 


Wash  the  rice,  boil  it  for  twenty  minutes 
in  plenty  of  water,  drain  and  add  it  to 
the  milk.  Beat  the  eggs  and  sugar  to- 
gether until  light,  add  them  to  the  milk 
and  add  the  vanilla.  Line  two  deep  pie 
dishes  with  Snowdrift  Paste,  cover  the 
bottom  with  raisins,  turn  in  the  rice  mix- 
ture and  bake  slowly  for  a  half  hour. 


MEAT  PIE 


1  Pound  Cooked  Meat 

2  Tablespoonf uls  Flour 
1  Tablespoonful  Onion 

Juice 

1  Tablespoonful  Chopped 

Parsley 

2  Tablespoonf  uls  Snowdrift 

1  Pint  Stock  or  Water 

2  Potatoes 

1  Teaspoonful  Kitchen 

Boquet 

<i  Teaspoonful  Salt 
Dash  Tabasco  Sauce 


Cut  the  meat  into  cubes  of  a  half  inch. 
Dice  the  potatoes,  throw  them  into  boil- 
ing water  and  boil  five  minutes.  Put 
the  Snowdrift  and  flour  into  a  saucepan, 
add  the  stock  or  water,  salt,  onion  juice 
and  kitchen  boquet,  and  boil.  Put  a 
layer  of  meat  in  the  bottom  of  a  baking 
dish,  then  a  layer  of  the  potatoes,  and  a 
dusting  of  salt,  pepper  and  chopped  par- 
sley, and  so  continue  until  the  materials 
are  used;  pour  over  the  sauce,  cover  the 
top  with  Snowdrift  Paste  and  bake  in  a 
moderate  oven  a  half  hour. 
This  recipe  will  answer  for  all  cold  left- 
over meats. 


ALL    MEASUREMENTS  are  LEVEL 

41 


PUDDINGS 


COTTAGE  PUDDING 


1  Cupful  Sugar 
*  Cupful  Milk 

Cupfuls  Flour 

2  Tablespoonf  uls  Snowdrift 
2  Eggs 

2  Teaspoonfuls  Baking 
Powder 


Beat  the  Snowdrift,  sugar  and  yolks  of 
the  eggs  together  until  light;  add  the  milk 
and  the  flour  and  baking  powder  sifted. 
Fold  in  the  well  beaten  whites  and  bake 
in  a  greased  square  bread  pan  in  a  mod- 
erate oven  three  quarters  of  an  hour. 
Serve  with  Lemon  or  Orange  Sauce. 


DUTCH  APPLE  PUDDING 


1  Cupful  Milk 

2  Eggs 

L  Cupfuls  Flour 

2  Tablespoonf  uls  Snowdrift 

3  Tart  Apples 

2  Teaspoonfuls  Baking 
Powder 


Pare,  core  and  cut  the  apples  into  eighths. 
Melt  the  Snowdrift,  beat  the  yolks  of  the 
eggs;  add  the  milk,  Snowdrift  and  flour. 
Beat  thoroughly,  add  the  baking  powder 
and  beat  again.  Fold  in  the  well  beaten 
whites  and  pour  into  a  shallow  baking 
pan  brushed  with  Snowdrift.  Put  the 
apples  thickly  over  the  top,  cover  with 
six  tablespoonfuls  of  sugar  and  bake  in 
a  quick  oven  for  a  hah*  hour  or  until  the 
apples  are  tender.  Serve  with  milk  or 
Pudding  Sauce. 


FRUIT  PUDDING 


Cupful  Snowdrift 
2  Cupfuls  Flour 

2  Cupfuls  Raisins  or  Other 

Fruit 
1  Cupful  Milk 

3  Eggs 

4  Teaspoonfuls  Baking 

Powder 
i  Teaspoonful  Salt 


Beat  the  yolks  of  the  eggs  and  the  Snow- 
drift until  light;  sift  the  flour  and  baking 
powder,  add  them  alternately  with  the 
milk.  Flour  the  fruit  with  an  extra  half 
cupful  of  flour  and  stir  it  into  the  pudding. 
Turn  into  a  mould  brushed  with  Snow- 
drift, cover  and  boil  an  hour  and  a  haM. 
Serve  with  Pudding  Sauce. 


SNOWDRIFT  is  never  sold  in  BULK 

42 


ROLY  POLY 


1  Tablespoonful  Snowdrift 
%,  Cupful  Milk 
Fruit 

1  Pint  Flour 

2  Teaspoonfuls  Baking 

Powder 
Yz  Teaspoonful  Salt 


Chop  sufficient  conserved  or  dried  fruit 
to  make  a  cupful;  pare,  core  and  chop 
one  apple.  Sift  the  flour,  salt  and  baking 
powder;  rub  in  the  Snowdrift,  add  the 
milk  gradually  until  you  have  a  dough. 
Roll  out  in  a  thin  sheet,  sprinkle  the  sheet 
with  brown  sugar,  then  a  layer  of  the 
chopped  fruit  and  a  layer  of  apples. 
Fold  and  put  into  a  greased  pan.  Add 
four  tablespoonfuls  of  water  to  the  pan 
and  bake  in  a  quick  oven  a  half  hour. 
Serve  with  a  sauce. 


PEACH  PUDDING 


2  Tablespoonfuls  Snowdrift 

lEgg 

2  Teaspoonfuls  Baking 

Powder 
1  Pint  Flour 
1  Cupful  Milk 
/6  Teaspoonful  Salt 
6  Peaches 


Sift  the  flour  with  the  salt  and  baking 
powder,  rub  in  the  Snowdrift.  Beat  the 
egg  until  light  without  separating,  add 
the  milk  and  pour  it  into  the  flour;  beat 
thoroughly  and  pour  at  once  into  a  shal- 
low greased  pan.  Pare  and  cut  the 
peaches  into  halves  and  remove  the  stones; 
put  them  into  the  batter,  stone  side  out. 
Fill  the  spaces  from  which  the  stones  were 
taken  with  sugar  and  bake  in  a  quick 
oven  thirty  minutes.  Serve  hot  with 
sugar  and  cream. 


BACHELOR'S  PUDDING 


1  Cupful  Sifted  Flour 
4  Tablespoonfuls  Melted 

Snowdrift 
1  Pint  Milk 
4  Eggs 
1  Saltspoonful  Salt 


Scald  the  milk,  pour  it  on  the  flour,  mix- 
ing thoroughly;  add  the  Snowdrift  and 
salt,  beat  until  mixed.  Stir  in  the  yolks 
of  the  eggs,  then  fold  in  the  well  beaten 
whites  and  bake  in  a  greased  pan  in  a 
hot  oven  a  hah*  hour.  Serve  at  once. 


SNOWDRIFT  for  making  dainty,  delicate  CAKE 

43 


PUDDING  SAUCES 


LEMON  SAUCE 


Add  one  tablespoonful  of  flour  to  a  half  cupful  of  sugar; 
mix  and  add  a  half  pint  of  boiling  water.  Stir  until  boiling, 
add  the  grated  rind  and  juice  of  one  lemon,  and  pour,  while 
hot,  into  one  well  beaten  egg,  beating  all  the  while. 
Orange  or  vanilla  may  be  used  in  place  of  lemon,  and  for 
rich  puddings  add  a  tablespoonful  of  Snowdrift  at  the  last. 


SNOWDRIFT  SAUCE 

1  Cupful  Powdered  Sugar  Beat   the   Snowdrift   to   a   cream,   add 

1  Tablespoonful  Brandy  gradually  the  sugar;  drop  in  the  white  of 

2  Tablespoonfuls  Snowdrift  the    egg,    unbeaten,    the    nutmeg    and 
i  Nutmeg  Grated  brandy.    Beat  vigorously  for  ten  or  fif- 

White  of  1  Egg  teen  minutes  and  stand  on  the  ice  to 

harden. 


CARAMEL  SAUCE 

1  Cupful  Granulated  Sugar  Put  the  brown  sugar  into  an  iron  pan  and 

Cupful  Brown  Sugar  stir  until  it  melts  and  burns;    then  add 

1  Egg  the  water,  the  Snowdrift,  the  granulated 

1  Tablespoonful  Corn  sugar  and  cornstarch  mixed;    stir  until 

Starch  boiling.     Add  the  vanilla  and  pour,  while 

1  Tablespoonful  Snowdrift  hot,  slowly  into  the  well  beaten  egg. 
1  Cupful  Boiling  Water 
1  Teaspoonful  Vanilla 


JELLY  SAUCE 

^  Pint  Water  Moisten  the  corn  starch  with  the  water, 

2  Tablespoonfuls  Snowdrift  add  the  jelly,  and  stir  until  boiling;   add 

^  Tumbler  Jelly,  Currant  the  Snowdrift,  and  take  at  ence  from  the 

or  Quince  fire. 
1  Teaspoonful  Corn  Starch 


SNOWDRIFT  perfect  shortening  for  PIE  CRUST 

44 


CANDIES 


CHOCOLATE  CARAMELS 


J£  Pound  Chocolate  Put  all  the  ingredients  into  a  saucepan; 

^  Cupful  Molasses  heat  and  stir  until  the  sugar  is  thoroughly 

4  Tablespoonf uls  Con-  dissolved ;  then  boil  until  the  mixture 

densed  Milk  hardens  when  dropped  into  cold  water. 

4  Tablespoonfuls  Water  Try  the  mixture  every  few  minutes  by 

1  Pound  Brown  Sugar  putting  a  few  drops  into  a  cup  of  ice 

2  Tablespoonfuls  Snowdrift      water;  if  it  hardens  quickly,  take  it  from 
1  Teaspoonf ul  Vanilla  the  fire.    Turn  the  mixture  into  a  pan 

brushed  with  Snowdrift,  and  when  partly 
cool  mark  into  squares,  using  a  dull  knife. 
Stand  aside  in  a  cool,  dry  place.  When 
hard,  break  into  caramels. 


PLAIN  TAFFY 

^  Pint  Water  Stir  the  sugar  and  water  over  the  fire 

Y2  Pounds  Sugar  (Conf  ec-       until  the  sugar  is  dissolved,  and  boil  until 

tioner's  A)  it  forms  a  soft  ball  when  dropped  into 

3  Tablespoonfuls  Snowdrift    cold   water.    Add   the    Snowdrift    and 

2  Teaspoonf  uls  Vanilla  1  emon  juice  and  boil  to  the  "crack,"  that 

Y^  Teaspoonful  Lemon  is,  it  must  harden  quickly  and  be  per- 

Juice  f  ectly  brittle  when  dropped  into  ice  water. 

Add  the  vanilla  and  turn  into  shallow 

pans  that  have  been  brushed  with  Snow 

drift. 


WALNUT  MOLASSES  CANDY 

1  Cupful  New  Orleans  Mix  the  molasses,  sugar,  Snowdrift  and 

Molasses  vinegar  together.    Stir  over  the  fire  until 

1  Cupful  Brown  Sugar  the  sugar  is  dissolved,  and  boil  without 

1  Tablespeonf ul  Vinegar  stirring  until  the  mixture  hardens  when 

1  Tablespoonful  Snowdrift  dropped  into  ice  water.    Grease   deep 

2  Cupfuls  Black  Walnut  square  pans  with  Snowdrift;    fill  nearly 

Kernels  full  with  the  walnut  kernels,  pour  over 

the  molasses  candy  and  stand  aside  until 
cool. 


SNOWDRIFT/cr  delicious,  digestible  doughnuts 

45 


MY  OWN  RECIPES 


Every  housekeeper  has  some  tried  and  favorite  recipes 
of  her  own,  which  she  would  like  to  have  in  a  convenient 
place  for  reference.  For  this  purpose,  the  following  blank 
pages  are  included  in  "Snowdrift  Secrets." 

Write  or  paste  in  your  best  recipes  and  remember  that 
Snowdrift  should  be  used  wherever  butter  or  lard  is  named 
in  the  old  recipe.  Snowdrift  is  all  shortening  and  contains 
no  salt  or  water,  as  butter  does.  Therefore  use  a  third  less 
Snowdrift  and  add  a  little  salt. 


46 


SNOWDRIFT 


PERFECT  SHORTENING 


THE  SOUTHERN  COTTON  OIL  CO. 

NEW  YORK   •   SAVANNAH  -NEW  ORLEANS  •  CHICAGO 


